Since so many different types of emulsifiers, there is a system to determine what kind of system should be employed to create the desired products quickly, efficiently and, most important, economically.
The system, called the HLB Method, which stands for “Hydrophile-Lipophile Balance,” is defined as the ratio of the weight percentages of the hydrophilic and hydrophobic groups in an emulsifier.
Emulsifiers with HLB values below 9 are lipophilic, those with values between 11 and 20 are hydrophilic and those with values between 8 and 11 are intermediates. The solubility of an emulsifier in water will, therefore, increase as its HLB value increases.
As the HLB value increases, the dispersability of that compound in water will increase along with the clarity of the solution that is formed. For example, the use of an intermediate level product, that is an emulsifier with an HLB value of between 8 and 10, will yield a stable solution that appears milky. Using a product that has an HLB value of greater than 13 will give the user clear solutions.
When producing emulsifiers, manufacturers look for certain characteristics. These include:
1. Ability to reduce interfacial tension,
2. Rapid absorption at the interface,
3. Proper balance of hydrophilic and hydrophobic groups to stabilize different kinds of emulsions,
4. Functions effectively at low concentrations,
5. Ability to resist chemical changes,
6. No odor or color,
7. Non-toxicity and
8. Economy.
Perhaps the easiest product to envision is mayonnaise, a water-in-oil emulsion. Pick up a jar of regular mayonnaise and look at the ingredient statement. The list may read as follows: soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, EDTA and natural flavors. In this product, the eggs, particularly the egg yolks, act as the emulsifier. Egg yolks contain phospholipids, which are an ionic emulsifier.
Example of mayonnaise ingredient.
Another commonly used phospholipid emulsifier is soybean lecithin. This is a valuable by-product of the refining process for soybean oil. The lecithins that are used commercially are generally fractionated into alcohol-soluble and insoluble fractions in an effort to ensure the end product is rich in phospholipids.
One of the more interesting applications of emulsifiers is in chewing gum(click here to watch how chewing gum is made)
. People chew gum for extended periods of time yet the gum does not stick to their teeth. The natural enamel on teeth is hydrophilic so gum should not stick. That is not the case with artificial teeth. haha...
The addition of an emulsifier, which is a good wetting agent, will help to minimize this concern. Selection of an emulsion that has an intermediate HLB value would be your ticket.
So now, do you know how to choose emulsifier according to HLB value, depend on your food?
by Yishen Tey:-）
Since so many different types of emulsifiers, there is a system to determine what kind of system should be employed to create the desired products quickly, efficiently and, most important, economically.
The system, called the HLB Method, which stands for “Hydrophile-Lipophile Balance,” is defined as the ratio of the weight percentages of the hydrophilic and hydrophobic groups in an emulsifier.
Emulsifiers with HLB values below 9 are lipophilic, those with values between 11 and 20 are hydrophilic and those with values between 8 and 11 are intermediates. The solubility of an emulsifier in water will, therefore, increase as its HLB value increases.
As the HLB value increases, the dispersability of that compound in water will increase along with the clarity of the solution that is formed. For example, the use of an intermediate level product, that is an emulsifier with an HLB value of between 8 and 10, will yield a stable solution that appears milky. Using a product that has an HLB value of greater than 13 will give the user clear solutions.
When producing emulsifiers, manufacturers look for certain characteristics. These include:
1. Ability to reduce interfacial tension,
2. Rapid absorption at the interface,
3. Proper balance of hydrophilic and hydrophobic groups to stabilize different kinds of emulsions,
4. Functions effectively at low concentrations,
5. Ability to resist chemical changes,
6. No odor or color,
7. Non-toxicity and
8. Economy.
Perhaps the easiest product to envision is mayonnaise, a water-in-oil emulsion. Pick up a jar of regular mayonnaise and look at the ingredient statement. The list may read as follows: soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, EDTA and natural flavors. In this product, the eggs, particularly the egg yolks, act as the emulsifier. Egg yolks contain phospholipids, which are an ionic emulsifier.
Example of mayonnaise ingredient.
Another commonly used phospholipid emulsifier is soybean lecithin. This is a valuable by-product of the refining process for soybean oil. The lecithins that are used commercially are generally fractionated into alcohol-soluble and insoluble fractions in an effort to ensure the end product is rich in phospholipids.
One of the more interesting applications of emulsifiers is in chewing gum(click here to watch how chewing gum is made)
. People chew gum for extended periods of time yet the gum does not stick to their teeth. The natural enamel on teeth is hydrophilic so gum should not stick. That is not the case with artificial teeth. haha...
The addition of an emulsifier, which is a good wetting agent, will help to minimize this concern. Selection of an emulsion that has an intermediate HLB value would be your ticket.
So now, do you know how to choose emulsifier according to HLB value, depend on your food?